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James N BeMiller

James N BeMiller

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1.
Carbohydrate Chemistry for Food Scientists
Carbohydrate Chemistry for Food Scientists
By: James N BeMiller, James N. (Purdue University, West Lafayette, IN, USA) BeMiller, James N. (Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research) BeMiller
Publisher: Woodhead Publishing and AACC International Press
No Review Yet
AED650
Binding:
Paperback
Release:
03 Oct 2018
Language:
English
Available
Ships within 2-4 Days Explain..
Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
2.
Industrial Gums
Industrial Gums
By: James N BeMiller, James N. (Purdue University, West Lafayette, IN, USA) BeMiller, Roy L Whistler, Roy L. (Purdue University, West Lafayette, IN, USA) Whistler
Publisher: Academic Press
No Review Yet
AED1,520
Binding:
Hardback
Release:
21 Dec 1992
Language:
English
International Edition
Ships within 14-16 Days Explain..
Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
3.
Starch
Starch
By: James N BeMiller, Roy L Whistler, Roy L. (Purdue University, West Lafayette, IN, USA) Whistler, James N. (Professor Emeritus of Food Science at Purdue University, as well as being the Director of the Whistler Center for Carbohydrate Research) BeMiller
Publisher: Academic Press
No Review Yet
AED777
Binding:
Hardback
Release:
01 Mar 2009
Language:
English
Available
Ships within 2-4 Days Explain..
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